Place the eggs in a saucepan and cover with water. Bring to a boil, then reduce the heat and simmer for 8 minutes. Transfer the eggs to cold water and allow them to cool.

Peel the eggs. Use only 1 egg yolk and discard the other 3 yolks. Chop the egg whites and remaining yolk and place in a bowl.

Add the mayonnaise, Dijon mustard, garlic powder, and black pepper. Stir gently until combined.

Toast the bread optional.

Layer the bread with spinach, tomato slices, red onion, and egg salad. Top with the remaining slice of bread and cut in half.

Combine the sparkling water, lemon, and fresh mint. Serve over ice if preferred.

Serve the egg salad sandwich with apple slices, cottage cheese, and mint lemon sparkling water.